Avocado Shami Kababs
Delicious, succulent Avocado Shami Kababs are an unusual way to eat this healthful veggie. A gluten-free, soy-free and nut-free recipe.
Servings: 15 pieces (approx)
- 1 ripe avocado , mashed
- ½ cup chana dal (bengal gram dal)
- 1 bay leaf
- 3 cloves
- 2 green cardamom pods
- 1-inch piece cinnamon
- 1 chipotle chili pepper (with 1 tbsp of the adobo sauce they are packed in. Adjust up or down based on your spicy-hot preference.)
- 1 tsp ground coriander
- ¼ cup cilantro
- 2 tbsp chickpea flour (besan)
- 1 tbsp cornstarch
- Salt to taste
- Cooking spray (or vegetable oil to brush the skillet)
Place the chana dal, bay leaf, cloves, cardamom and cinnamon in a saucepan and cover with water. Bring it to a boil and then lower the heat and allow it to simmer about 40 minutes or until almost tender. Turn off the heat and drain.
Place the chana dal in a food processor and process until you have a pretty fine powder. Add the avocado and process together until everything comes together.
Remove the mixture to a bowl and add the coriander powder, chopped chipotle chili and sauce, cornflour and chickpea flour. Mix thoroughly. You should have a mixture that holds together. If it is still too soft, you can add more chickpea flour.
Shape the mixture into tiny patties, about ¾ of an inch in diameter.
Spray oil on a cast-iron or non-stick griddle and heat.
Place the kabobs one at a time, with a little distance between each, on the griddle.
Cook over medium-high heat about a minute on each side or until golden-brown. Everything is already cooked, so you don't need to cook this-- all you want is that crisp crust.
Serving: 1kabab | Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 16mg | Fiber: 2g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg